Bourbon Blackberry Chicken Glaze

Bourbon Blackberry Chicken is my go-to when I want to serve something just a little special without fussing over dinner for hours. Juicy pan-seared chicken gets coated in a shiny, tangy blackberry bourbon glaze with bursts of fresh fruit. The sauce clings to every bite and turns simple chicken into something you will crave again and again.

I made this the first time for a summer family dinner and everyone was fighting for the last spoonful of sauce. Now it makes a regular appearance whenever blackberries are in season.

Ingredients

• Blackberry preserves: Provides the berry sweetness and body for the glaze Look for preserves with fruit pieces and few added sugars
• Bourbon: Brings warmth and subtle depth Any middle-shelf bourbon works well so save pricier bottles for sipping
• Balsamic vinegar: Adds tang and richness Choose a good-quality vinegar for the best flavor balance
• Extra virgin olive oil: Keeps everything silky and helps with searing Choose a robust oil for added depth
• Dijon mustard: Gives a gentle punch and ties the glaze together Use a smooth Dijon for the best result
• Garlic: Freshly minced releases the most flavor and aroma
• Kosher salt: Flavors both the chicken and the glaze I like the way it clings to meat evenly
• Black pepper: Gives gentle earthy heat Use freshly cracked if possible
• Boneless skinless chicken breasts: Pounded to an even thickness so they cook fast and stay juicy Buy good fresh chicken without additives
• Paprika: Boosts color and warms up the flavor Use sweet or smoked depending on your favorite
• Fresh blackberries: Half go into the sauce and half as a juicy garnish Pick plump berries with no soft spots
• Fresh thyme: For garnish and a pop of herby aroma Snip just before serving for maximum freshness

Step-by-Step Instructions

Make the glaze whisk:

In a medium bowl add the blackberry preserves water bourbon balsamic vinegar olive oil Dijon mustard garlic salt and pepper Whisk until everything is smooth and the preserves are well broken up Set it aside

Season and prep the chicken:

Pat chicken breasts dry with paper towels so they sear well In a small bowl mix salt pepper and paprika Sprinkle this on both sides of the chicken making sure it sticks

Sear the chicken:

Heat olive oil in a large nonstick skillet over medium heat Once hot add the seasoned chicken breasts Cook them about six to seven minutes on the first side Do not move them as they develop a golden crust Flip and cook the other side another six to seven minutes until they reach one hundred sixty five degrees and the juices run clear Transfer the chicken to a plate and cover loosely with foil to keep warm

Cook the berries:

Add one cup of fresh blackberries to the same skillet Cook them over medium heat for about two to three minutes Stir gently just until the berries begin to soften and become syrupy

Simmer the glaze:

Pour the whisked glaze into the berries in the skillet Stir gently so everything mingles and cook one to two minutes until the glaze warms up and looks glossy

Coat the chicken:

Return the cooked chicken to the skillet Spoon the hot blackberry bourbon glaze generously over the top Simmer gently one to two minutes just to heat the chicken through and coat it fully

Serve and garnish:

To serve spoon extra glaze from the pan over each chicken breast Scatter the reserved fresh blackberries and plenty of fresh thyme on top for extra color and tastes of summer

Pin

Cooking with my kids means everyone gets to spoon the sauce My youngest loves how the blackberries burst in the pan These family nights are some of my favorite kitchen memories

Storage tips

Store leftover chicken and glaze in an airtight container in the fridge It stays moist and tasty up to three days Reheat gently on the stove with a splash of water to loosen the sauce

Ingredient substitutions

No bourbon Try apple cider or unsweetened apple juice for a kid-friendly result If you are out of paprika use smoked paprika or even a pinch of chili powder Frozen blackberries work in a pinch for the sauce but reserve some fresh for the top

Serving suggestions

This dish shines with simple sides like creamy mashed potatoes or fluffy rice The sauce is also delicious over roasted vegetables like carrots or green beans For a summery touch serve alongside a leafy salad with goat cheese and nuts

Cultural note

Bourbon and fruit glazes have roots in Southern and Appalachian home cooking pairing sweet summer produce with savory meat Blackberries were a backyard fruit for many families and this recipe celebrates that tradition with a modern skillet twist

Recipe FAQs

→ Can I make the glaze ahead of time?

Yes, you can prepare the bourbon blackberry glaze a day in advance. Store it in an airtight container in the refrigerator and gently reheat on the stove before serving.

→ Is there a substitute for bourbon?

If you prefer to avoid alcohol, you can use additional water or low-sodium chicken broth. The flavor will be slightly different but still delicious.

→ What sides pair well with this dish?

Creamy mashed potatoes, buttered rice, or roasted vegetables complement the tangy sweetness of the glaze and the juicy chicken.

→ How do I know when the chicken is cooked through?

Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F at the thickest part for optimal juiciness and safety.

→ Can I use frozen blackberries?

Yes, thaw and drain frozen blackberries before adding them to the skillet. They may release more juice, so adjust the simmering time if necessary.

→ Does this work with chicken thighs?

Boneless, skinless chicken thighs can be used. Adjust the cooking time, as thighs may require a few extra minutes to cook through.